Potatoandboursinfrittata Recipes

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POTATO AND BOURSIN FRITTATA



Potato and Boursin Frittata image

This is from Gourmet. Great for Brunch! Would also be good with sliced smoked salmon as a garnish or topper or even prosciutto.

Provided by Little Suzy Homemak

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 large eggs
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
2 cups frozen hash brown potatoes
1 bunch green onion, chopped (2 cups)
1 (5 ounce) package chilled boursin cheese (garlic-herb)

Steps:

  • Put oven rack in middle postiton and preheat oven to 375 degrees F.
  • Whisk together eggs, salt and pepper until just combined.
  • Heat oil in and ovenproof 9-10 inch nonstick skillet over high heat until very hot but not smoking. Add potatoes and green onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
  • Pour beaten eddgs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

Nutrition Facts : Calories 362.7, Fat 24.2, SaturatedFat 5.2, Cholesterol 423, Sodium 313.6, Carbohydrate 21.8, Fiber 2.3, Sugar 1.5, Protein 15.3

POTATO AND BOURSIN FRITTATA



Potato and Boursin Frittata image

Here, the old trick of moistening scrambled eggs with cream cheese is elevated with Boursin, which also adds flavor. This makes a good brunch dish or, when served with a salad, a satisfying light supper.

Categories     Cheese     Egg     Potato     Breakfast     Brunch     Bake     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 8

8 large eggs
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 cups frozen shredded hash brown potatoes (from a 16-oz bag)
1 bunch scallions, chopped (2 cups)
1 (5-oz) package Boursin garlic-herb cheese, chilled
Accompaniment: sliced smoked salmon or prosciutto

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Whisk together eggs, salt, and pepper until just combined.
  • Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
  • Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

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  • Heat oil in a cast iron or ovenproof 9 to 10-inch heavy nonstick skillet over high heat. Add potatoes and scallions to oil, season with salt and stir until potatoes are evenly coated with oil. Spread mixture evenly over the bottom of the pan. Cover and cook for about 4 minutes. Stir potato mixture again, spread mixture evenly, then cover and cook 3 minutes more. Remove from heat.
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  • Pour beaten eggs over potato mixture. Using a fork, scrape the top of the cheese with tines to evenly crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Serve immediately with slices of smoked salmon.

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